Easy halal bone broth recipe (and its health benefits)
I’ve been meaning to put this bone broth recipe on the blog as I’ve received so many questions since mentioning it in my article on kitchen essentials. Though this is a halal bone broth recipe (I could never find halal bone broth in the shops) the basic recipe can be used for any meat.
A few years, I ago discovered a simple bone broth recipe and I’ve never looked back.
I know it’s not everybody’s cup of tea, in fact my husband thinks I’m a bone-boiling which. However, I do it for the health benefits (more on that below), and any leftover broth adds a great meaty, spicy flavour to daal curry or even pasta.
The health benefits of homemade bone broth
Bone broth is packed with minerals and the key benefits of bone broth are:
- Good for immune system (that’s why many people swear by chicken soup when they’ve got a cold).
- Strengthens teeth.
- Strengthens bones.
- Helps gut health and digestion.
The biggest benefits for me are the positive impacts of bone broth on bone and teeth health.
Women often suffer with vitamin D deficiency and Asian woman struggle even more, as our brown skin can’t absorb sunshine as well. So a lack of vitamin D amongst Asian women in the UK is a real issue.
People often ask me why I make my own bone broth. For me it was a no brainer. I could never find fresh halal bone broth in the shops. While supermarkets have non-halal chicken bone broth or beef bone broth, there was never anything for me.
Secondly, I do believe that the health benefits of homemade bone broth greatly outweigh anything you can buy in the store. There are no preservatives added and it’s all your ingredients so you can be sure of what’s gone inside it. Plus, with my recipe I add in lots of nutrient rich, immune-boosting foods like garlic and ginger.
How does bone broth taste?
Bone broth is a bit of an acquired taste. I actually don’t mind it at all and can drink it straight from a cup.
Initially, I couldn’t really stomach the taste of bone broth when I copied a recipe from a book. However, it was because the recipe didn’t add any extra flavourings, so it was just like drinking plain meat juice (which is as gross as it sounds!).
However, in my halal bone broth recipe, I do add a lot of spices and other ingredients, so it’s much more edible. If I was to describe it, I would say my bone broth recipe tastes a little like a watered down curry sauce. Again, I’m not selling it very well but you’d have to taste it to know what I mean!
Is bone broth halal?
The store-bought bone broths I’ve seen are not halal, though I believe you can get halal bone broth powders. However, as detailed in my point above about the health benefits of bone broth, making your own from scratch would be much more beneficial than powdered, preserved broth. And it’s easier to make than you’d think!
What to do with bone broth
One of the most common questions is what do you make with bone broth. For me, I like to drink bone broth neat, and with this recipe, it’s totally palatable and doable. However, there are a few other things you can do with bone broth. In fact, in every fine dining restaurant in the world, you might see a big pot of boiling broth in the kitchen, ready to be added to various dishes.
So here are some things you can do with bone broth:
- Have bone broth like a drink.
- Add bone broth to daal to give it a rich meaty, flavour.
- Add to Bolognese.
- Stir ladlefuls into pasta.
- Stir into the shepherd’s pie mince.
- Use as a base for chicken soup.
- Any recipe where you’d normally use a stock cube / powder.
Where can you get halal bones for bone broth?
Most large halal butchers, or halal butchers within a grocery store, have leftover bones, which they’d happily sell you. In our nearest large butcher, I can get 1kg of lamb bones for £1. I can also buy three chicken carcasses for the same price.
It’s worth noting that most halal butchers might not necessarily advertise that they keep bones so it’s worth asking at the counter.
However, you can also create a bone broth using leftover chicken carcass from a toast, or even the bones from a meat or chicken curry!
What are the best bones for bone broth?
I like to use a mixture of bones in my bone broth, as you’ll see detailed in the recipe below. My favourites are lamb and chicken bones, though I’ll sometimes use beef bones if lamb isn’t available. I find that the chicken gives the jelly-like texture synonymous with bone brothing. However, as lamb or beef bones are larger, you get more broth for your bones.
Do you need the meat for the bone broth?
No. One of the beauties of homemade bone broth is that you’re using just the bones, which you’d ordinarily throw away anyway. I also add in some basic kitchen cupboard ingredients making it a very economical and waste-free recipe.
How do you know if the broth has cooked properly?
If the broth is jelly-like after being kept in the fridge, you’ve got a good, gelatinous broth. The more wobbly and jelly-like, the better.
So here it is, my simple, tasty, versatile and power-packed halal bone broth recipe.
Ingredients for homemade bone broth
- Approximately 750g of lamb or beef bones.
- Some chicken bones (optional but advised).
- Half an onion, roughly chopped.
- 4/5 cloves of garlic.
- 1/2 tsp each of turmeric, coriander powder, cumin powder and curry powder.
- A splash of vinegar.
- 1/2 tsp vitamin C powder, or a squeeze of lemon juice.
Method for halal bone broth
- Put the bones into a large cooking pot.
- Fill the pot with cold water roughly 1 or 2 inches from the top.
- Add in the vitamin C powder/lemon juice and a splash of vinegar. Leave the pot to stand for 1/hour. The vinegar and vitamin C will draw out minerals from the bones.
- Cover and cook the pot on a medium heat, adding in all the other ingredients.
- Bring the pot to a boil before turning the heat to the lowest setting, so it’s barely simmering.
- Simmer for a minimum of 6 hours, before turning off the heat.
- Once cooled, pour the bone mixture through a colander into another pot so you’re only left with the gelatinous broth. Discard the bones and other ingredients.
- Put the broth in the fridge for a few hours or overnight.
- Take out the broth. It should now have a solid later of fat on top. Scrape off and discard the fat layer.
- The broth should now be a jelly-like substance. It’s now ready to heat and eat!
For my ever popular Bengali lamb curry, click here.
About the Author
I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!